Sirloin Tip Roast
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This sirloin tip roast is tender and juicy with delicious beefy flavors! All you need are simple seasonings and slow roasting to get a mouthwatering dinner. Serve au jus with pan juices drizzled on top!
There are so many reasons to love a beef sirloin tip roast! Let me count the ways…
Sirloin tip makes an affordable dinner that can feed a crowd on a budget. It’s widely available in supermarkets including Costco for easy shopping. When it comes to the taste, sirloin tip absolutely scrumptious with rich and beefy flavors to make your mouth water! In terms of calories, it’s on the leaner side with less than 150 calories per 3-oz serving according to the USDA, or far less than a prime rib. Finally, you can use leftovers to make more dishes such as beef vegetable soup, roast beef sandwiches and more. Sound good?
Today we’re covering how to cook sirloin tip roast low and slow in the oven. This is one of my favorite sirloin tip recipes and there’s nothing fussy about it. You can serve it with mashed potatoes, veggies, a salad and your favorite condiments. Drizzle pan juices on top for a homestyle meal or dress it up for a holiday feast!
What is a Sirloin Tip Roast
Fun fact: sirloin tip is not actually from the sirloin primal. It’s a bit of a misnomer!
Sirloin tip comes from the Round primal behind the sirloin and at the front of the hindquarters. As this muscle gets lots of exercise, the meat is leaner and more flavorful. You may also see it labelled as Round Tip, Knuckle Roast, Ball Tip Roast or French Roll Roast.
An entire sirloin tip weighs between 9 and 14 pounds. Therefore, it’s usually cut into four different sub-primals that each have a different muscle:
- Sirloin Tip Center (rectus femoris): the most desirable cut with a tender rating according to Texas A&M’s Meat Science department, similar to top sirloin.
- Sirloin Tip Bottom (vastus intermedius and vastus medialis): the second-most desirable cut with tenderness similar to a chuck roast.
- Sirloin Tip Side (vastus lateralis): the least tender cut with an intermediate rating, similar to the flat iron cut.
While meat counters don’t list the sub-primal, I always ask the butcher for a sirloin tip center. Since these cuts are all the same price, you actually get better value for money this way.
How to Cook a Sirloin Tip Roast
There are multiple ways to cook a sirloin tip roast. The oven is one of my favorites with no fancy equipment required. However, you can also use a crock pot (or Instant Pot), grill, smoker or even sous vide with great results too. More on those options later.
When roasting a sirloin tip, it’s best to remove it from the fridge 1 to 2 hours ahead of time. This simple step takes the chill off so the meat cooks faster and more evenly, making it more tender come serving time. You’ll be cooking low and slow in the oven to get the most tender meat.
You’ll also want a shallow ovenproof pan fitted with a wire rack to hold the roast. If you don’t have a rack, simply cut some thick chunks of carrots or rings of onion to place underneath the meat instead.
Preheat the oven to 450°F. Just before cooking, pat dry with paper towels to remove any excess moisture. Then rub the meat with oil (canola or another high smoke-point oil) followed by salt, black pepper and any other seasonings you’re using. Place in your prepared pan and into the oven it goes.
By starting with a 450°F oven, the meat will be nicely seared and browned. After placing the roast in the oven, immediately lower the heat to 325°F to cook for about 15 to 20 minutes per pound. The exact time will depend on the roast size, how cold it was prior to roasting, and your oven’s efficiency. Basting the meat every half hour will help to keep it moist!
Once it comes out, let the roast rest on a serving platter for 10 to 15 minutes tented with foil to keep warm (or covered with a large bowl in a pinch). This allows the juices to redistribute to make for juicier meat. As tempting as it may be, never cut into the meat during cooking or resting. The juices will escape and cause the meat to become considerably less tender.
TIP: When you’re ready to serve, slice against the grain to cut through any tough tissues for maximum tenderness (a sharp carving knife is very helpful here). Many recipes recommend slicing thinly to minimize chewiness, but I’ve had success with thick slices when the meat is good quality and cooked medium-rare.
How Long to Cook a Sirloin Tip Roast
As a leaner cut, sirloin tip is best cooked medium-rare with a warm red center. At this temp, the meat will be tender and juicy. The center should have an internal temperature of 130°F (54°C) when it comes out of the oven, with that number rising another 5°F or more while resting to reach 135°F (57°C).
How to check doneness? Simply insert the probe of an instant-read thermometer into the center and wait a few seconds to get a reading. Alternatively, you can use a wireless dual-probe thermometer for continuous monitoring during cooking. It will beep when the meat has reached your set temperature!
If you prefer medium doneness with a warm pink center, it’s crucial to take the roast out of the fridge a good hour beforehand to take the chill off. Otherwise, the outside will be chewy by the time the center is done. The center should have an internal temperature of 135°F (57°C) coming out of the oven, with that number rising 5°F or more while resting to reach 140°F (60°C). This roast will be slightly tender and less juicy, but still flavorful.
TIP: I don’t suggest cooking a sirloin tip beyond medium doneness. The meat is lean enough that it becomes chewy quickly when cooked medium-well (150°F / 66°C) or well-done (160°F / 71°C). The safe temperature for beef where bacteria have been eliminated is is 145°F (63°C) plus a 3-minute rest according to the USDA, although sirloin tip will unfortunately be chewy at this stage.
More Cooking Methods
If you don’t want to use the oven, here are some other cooking methods:
- Crock Pot Sirloin Tip Roast: This cut is ideal for slow cooking and only needs some salt and seasonings to become mouthwateringly tender. In fact, it’s great for Mississippi Pot Roast. Cook on low for 7 to 9 hours depending on the size of the roast.
- Smoked Sirloin Tip Roast: Preheat your smoker to 250°F. Rub the meat with oil and season generously. Use a dual-probe wireless thermometer into the center and place the roast into the smoker. Cook to your desired doneness or 130°F for medium rare.
- Grill: You can also grill this cut by following the same process as for the oven: start at 450°F and reduce to 325°F until it reaches your target doneness temp.
- Sous Vide: Rub the roast with oil and seasonings. Vacuum seal the meat and place in a 130℉ water bath for 8 hours or as long as 24 hours.
What is the best way to cook a sirloin tip roast? There are pros and cons for each method. Personally, I love the caramelized crust that forms in the oven. However, the crock pot and sous vide both deliver ultra-tender meat reliably. Try cooking it a few different ways to find your favorite!
Sirloin tip is delicious served with pan juices. Simply collect the pan juices and drizzle on top of the meat (note: you can use a gravy separator to remove the fat from the juices if you wish). Alternatively, you can use the juices to make a homemade gravy or red wine sauce to be fancier.
In terms of side dishes, there are so many great options to consider:
- Starches: mashed potatoes, scalloped potatoes, smothered potatoes, mac and cheese, boiled potatoes, baked potatoes, steamed rice, cauliflower rice
- Vegetables: carrots, green beans, parsnips, broccoli, Brussels sprouts and more (many of these veggies can roast in the oven at the same time as the meat)
- Salads: crisp green salad, caesar salad, pasta salad, coleslaw, potato salad, caesar salad and more
- Condiments: horseradish, whole grain mustard, bbq sauce, Béarnaise sauce are all options
Storing and Reheating
Sirloin tip leftovers are truly fabulous – you can use them to make beef vegetable soup, roast beef sandwiches, beef tacos, shepherd’s pie and more!
Storage: Let the meat reach room temperature. Then place in an airtight container or wrap tightly in foil. Refrigerate for up to 4 days. You can also place in a resealable plastic bag to freeze for up to 3 months for use in recipes (it will be too tough to eat on its own).
Reheating: This is the tricky part, as the meat can become tough if heated aggressively. Heat in the oven at 300°F for 20 to 30 minutes or until hot, basting once or twice to keep it from drying out. Avoid using the microwave or stovetop if possible.
More Roast Recipes:
- Crock Pot Eye of Round Roast
- Chuck Roast
- Top Round Roast
- Boneless Prime Rib Roast
- London Broil
- Tri Tip Roast
Sirloin Tip Roast
- 3-4 pounds sirloin tip roast
- 1 tablespoon oil, use a high smoke point oil like canola, sunflower, refined olive oil etc.
- 1 teaspoon coarse salt
- 1 teaspoon black pepper, freshly ground
- 6 sprigs fresh thyme or rosemary, optional, or 1 teaspoon dried thyme or rosemary
- 1/2 large yellow onion, cut into 1/2-inch thick rings
- 2 large carrots, cut into 1/2-inch chunks
- 3 stalks celery, cut into 1/2-inch chunks
- Remove the beef from the fridge 1-2 hours ahead of time to take the chill off for more even cooking.
- Preheat oven to 450°F, turning on the oven's convection feature if available. Set the oven rack in the middle position. Set aside a shallow ovenproof pan fitted with a wire rack. (If you don't have a rack, try using the optional vegetables instead.)
- Pat dry the beef with paper towels to remove excess moisture. Then rub with oil on all sides followed by the salt, pepper and optional herbs. Optional: insert wireless dual-probe thermometer for continuous monitoring (see note).
- Add the optional vegetables to the bottom of the prepared pan. Use kitchen tongs to transfer the beef to the pan.
- Place the pan in the oven and close the door. Immediately reduce the oven temperature to 325°F. Continue cooking for 1 to 2 hours, or about 15 to 20 minutes per pound. Baste the meat every half hour or so by spooning pan juices on top. Start checking doneness half an hour before you expect it to be done.
- To check doneness, insert an instant-read thermometer into the center of the roast. A reading of 130°F / 54°C indicates medium-rare with a warm red center, while 135°F / 57°C is medium with a warm pink center. Cooking beyond these levels risks chewy meat.
- Remove the roast from the oven and transfer to a serving platter. Tent with aluminum foil to keep warm and let it rest undisturbed for 10 to 15 minutes. During this time, the juices will redistribute so the meat is more tender. Resist the temptation to cut into the meat, as juices will escape and cause it to dry out.
- To serve, use a carving knife to slice crosswise against the grain. Drizzle the pan juices on top or use them make gravy (Note: you can use a fat separator to degrease the pan juices if desired.) Enjoy!
- Roast: You can use a larger or smaller sirloin tip as you like by adjusting the roasting time. If you have a butcher, ask them for a sirloin tip center roast, which is the most tender.
- Doneness: Sirloin tip is a lean cut that can easily become overcooked. The best defence is checking the internal temperature using either an instant-read thermometer or a wireless dual-probe thermometer. If you don’t have one, follow the cooking times of 15 minutes per pound and remove from the oven as soon as the meat is lightly springy when pressed with your finger.
- Leftovers: store in an airtight container in the fridge for use within 3 to 4 days, or freeze for up to 3 months to use in recipes.
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